Wednesday, June 29, 2011

Grilled Zucchini and Bean Salad

I love watching the Food Network channel on Saturday mornings. Being able to watch the chef prepare their meal makes it so much easier when you are finally ready to cook the dish. I recently watched the show Mexican Made Easy and discovered this delicious salad recipe. When I saw how easy and delicious this recipe was I immediately printed it out and tried it. It is not only simple and delicious, it is healthy! So I hope you enjoy this recipe because it is a keeper!

Grilled Zucchini and Bean Salad
Makes 4-6 servings
Recipe from Food Network chef Marcela Valladolid

2 Tablespoons fresh lime juice, from about 1 lime
2 Tablespoons red wine vinegar
1/4 cup olive oil, plus more for brushing
Salt and freshly ground black pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 serrano chiles, stemmed, seeded and finely chopped (I used half a jalapeno pepper)
2 cloves garlic, minced
1 (15-ounce) can white kidney beans, rinsed and drained (I used garbanzo beans)
1 (15-ounce) can red kidney beans, rinsed and drained (I used the small red kidney beans)
3 zucchini, cut lengthwise into 1/2-inch thick slices

Directions: Prepare a barbecue or grill pan to medium-high. In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.

Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.
Zucchinis ready to go on the grill.

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